Multi Grain Blueberry Pancakes Recipes

MULTIGRAIN PANCAKES

Steps:

• In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.
• Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.

BLUEBERRY STREUSEL PANCAKES

Steps:

• Purée syrup and blueberries in a blender until smooth. Strain syrup through a fine mesh strainer to remove blueberry skins. Set aside.
• Preheat oven to 350 degrees. In a small bowl, combine oats, flour, and brown sugar. Drizzle in butter and toss to coat. Pour oat mixture on to a small rimmed baking sheet. Bake, stirring occasionally, until golden brown, 15-20 minutes. Let cool.
• Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg, buttermilk, and butter in a medium bowl, then whisk into dry ingredients.
• Heat a large nonstick skillet over medium heat and lightly coat with oil or butter. Working in batches, pour 1/4 cupfuls of batter into skillet and top each with 2 tablespoons blueberries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until golden brown and cooked through, about 2 minutes longer. Serve pancakes topped with syrup and streusel.

MULTIGRAIN BLUEBERRY PANCAKES

Steps:

• Prepare the batter: In a large bowl, combine the flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and nutmeg. Using a whisk, add buttermilk, butter, honey, and eggs to dry mixture until a smooth batter forms. Gently fold in the blueberries.
• Make the pancakes: Preheat oven to 250°F. Lightly coat a nonstick skillet or griddle with vegetable-oil cooking spray and heat over medium-high heat. Once hot, pour 1/4 cupfuls of batter to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn each pancake over and continue to cook until both sides are golden brown. Transfer pancakes to a baking pan and place in oven to keep warm until ready to serve. Repeat until all batter is used. Serve hot.

MULTIGRAIN BLUEBERRY WAFFLES (OR PANCAKES)

Steps:

• In a large bowl, combine the flour, oats, baking powder and baking soda.
• In a medium bowl, combine the milk, brown sugar, and oil; add to the flour mixture, stir until almost blended.
• Fold in blueberries until just mixed.
• In a medium bowl, beat egg whites with electric mixer until they form soft peaks.
• Fold egg white into batter.
• In a greased, heated waffle iron, pour 1/2 cup batter into the iron (will depend on the size of the iron); cook for 5 minutes, or until steam no longer escapes from under the waffle iron lid, and the waffle is golden.
• Yield 8 waffles.
• NOTE: if making pancakes, you may use 1 egg insead of 2 egg whites, however, still seperate the egg and beat the white(s).

MULTIGRAIN BLUEBERRY PANCAKES

Steps:

• Batter:.
• In a large bowl, combine the flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and nutmeg.
• Using a whisk, add in buttermilk, butter, honey, and eggs to dry mixture until a smooth batter forms. Gently fold in blueberries.
• To make pancakes:.
• Preheat the oven to 250*F.
• Lightly coat a nonstick skillet or griddle with veg. oil cooking spray(or a teaspoon or more of vegetable oil) and heat over medium high heat.
• Once hot, pour 1/4 cupfuls of batter to form pancakes and cook until the tops bubble and the edges begin to crisp.
• Turn each pancake over and continue to cook until both sides are golden brown.
• Transfer pancakes to a baking pan and place in oven to keep warm until ready to serve. Repeat until all batter is used.
• Serve hot. Enjoy!
• Note: This makes about 4 cups batter.

MULTI-GRAIN BLUEBERRY PANCAKES RECIPE

Steps:

• 1. Prepare the batter: In a large bowl, combine the flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and nutmeg. Using a whisk, add buttermilk, butter, honey, and eggs to dry mixture until a smooth batter forms. Gently fold in the blueberries. 2. Make the pancakes: Preheat oven to 250°F. Lightly coat a nonstick skillet or griddle with vegetable-oil cooking spray and heat over medium-high heat. Once hot, pour 1/4 cupfuls of batter to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn each pancake over and continue to cook until both sides are golden brown. Transfer pancakes to a baking pan and place in oven to keep warm until ready to serve. Repeat until all batter is used. Serve hot.